Directions:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
- Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.35 Kcal (546 kJ) | ||
| Calories from fat | 72.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.06g | 12% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 1% | |
| Sodium | 601.49mg | 25% | |
| Potassium | 429.77mg | 9% | |
| Total Carbs | 13.14g | 4% | |
| Sugars | 7.88g | 32% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 2.83g | 6% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 0.8mg | 5% | |
| Calcium | 71mg | 7% | |
| Amount Per 100 g | |||
| Calories | 63.3 Kcal (265 kJ) | ||
| Calories from fat | 35.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 12% | |
|---|---|---|---|
| Cholesterol | 1.93mg | 1% | |
| Sodium | 292.11mg | 25% | |
| Potassium | 208.71mg | 9% | |
| Total Carbs | 6.38g | 4% | |
| Sugars | 3.82g | 32% | |
| Dietary Fiber | 2.34g | 19% | |
| Protein | 1.37g | 6% | |
| Vitamin C | 5.6mg | 19% | |
| Iron | 0.4mg | 5% | |
| Calcium | 34.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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